Alex Romero

• Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards
• Collaborated with culinary team to develop innovative menu items, incorporating seasonal ingredients and current food trends
• Managed inventory of kitchen supplies and ingredients, optimizing stock levels and reducing waste by XX%
• Trained and mentored junior chefs on proper cooking techniques, plating presentations, and food safety protocols
• Led a team of XX line cooks during high-volume dinner services, maintaining consistency in food preparation and presentation
• Implemented new recipes for appetizers, entrees, and desserts that received positive feedback from customers
• Maintained a clean and organized kitchen environment by enforcing sanitation guidelines and conducting regular inspections
• Coordinated with suppliers to ensure timely delivery of fresh produce, meats, seafood, and other necessary ingredients
• Developed standardized recipes for various dishes to maintain consistency across multiple locations
• Created special menus for private events based on client preferences while considering dietary restrictions or allergies
• Collaborated with the front-of-house staff to ensure smooth communication between the kitchen and dining area
• Participated in menu planning meetings to provide input on ingredient availability, cost considerations, and customer preferences
• Conducted regular taste tests of prepared dishes to ensure flavor profiles met expectations before being served to customers
• Implemented cost-saving measures such as portion control strategies without compromising quality or guest satisfaction
• Assisted in managing labor costs by creating efficient schedules based on projected business volume
• Worked closely with executive chef in developing new cooking techniques or equipment upgrades for improved efficiency
• Ensured compliance with health department regulations regarding food handling procedures at all times
• Collaborated with vendors to source high-quality ingredients at competitive prices while maintaining relationships

As Executive Chef, I over saw all 5 of the United Clubs in George Bush Continental Airport. We averaged close 38,000 guests. I also assisted at other airports lounges and assisted in creating training material, SOPS, and AORS. Area of responsibilities included:

• HACCP Programming for United Clubs
• Train new managers on HACCP Programming for all of United's Clubs
• Weekly Inventory
• Checking inventory accuracy and inventory clean up
• Ordering
• Day to Day Operations
• Training new staff on Compass and Flik Standards.
• Production checks
• Cooler Temp Logs
• Freezer Temp Logs
• Knife Logs (Safety measure due to being in the airport)
• Menu development
• Recipe development
• Master Oder Guide creation
• Ensuring E.H.A records were correct and up to date
• Work Orders
• Foodbuy Requests
• Menu Photography
• Cooler Organization
• Menu and recipe costing
• Standards of Operation development
• Cost analysis
• Time Control Logs accuracy
• Production Log Accuracy
• "Waste Not" Reports
• Menu costing
• Recipe Costing

As Exectuive Sous Chef, I was responsible for the following areas:

HACCP Programming for United's First Class Lounge, Polaris along with assisting the United Clubs with their program.

• Train new managers on HACCP Programming for all of United's Clubs and Polaris.
• Weekly Inventory
• Checking inventory accuracy and inventory clean up
• Ordering
• Day to Day Operations
• Training new staff on Compass and Flik Standards.
• Line and prep checks
• Cooler Temp Logs
• Freezer Temp Logs
• Knife Logs (Safety measure due to being in the airport)
• Menu development
• Recipe development
• M.O.G. creation
• Ensuring E.H.A records were correct and up to date
• Work Orders
• Foodbuy Requests
• Menu Photography
• Cooler Organization
• Menu and recipe costing
• Traveling to other airports to support operations

• Updating and organizing order guides
• Recipe development
• Auditing menu accuracy
• Weekly Inventory
• Day to day operations
• Training of new hires
• SOP development
• Standard retraining
• Counseling and termination of all hourly staff
• Inventory accuracy
• Explaining any inventory discrepancies

As Sous Chef, I was in charge of Payroll, scheduling, installing new kitchen systems, organization of the kitchen, updating our attendance tracker for hourly employees, and reaching out to guests about any issues they encountered while they were staying with us. Attended weekly meetings, checked portions, updated our weekly waste log, disciplinary actions and assisted the executive chef and Chef de Cuisine with any other duties that were passed to me. Still worked the line to stay in touch with the line cooks and understand how systems were impacting the kitchen.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Prep and run the Garde Mager, dessert, sauté and grill stations.
• Cook entrees with control, portion and presentation specifications as set by the restaurant. • Assist others in any unfinished mise en place.
• Rotate and maintain the shelf life of food in the refrigerator, freezer, pantry, etc. • Maintain a clean and thoroughly sanitized station to prevent cross-contamination. • Inspect the supplies, equipment and work areas to ensure conformance to established standards. • Assist the Executive Restaurant Chef in determining how food should be presented, and create decorative food displays.
• Work additional and/or different shifts, as needed.
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food. •

Accommodate those with dietary restrictions

• Assist the Executive Chef in lining parties for banquets, special events, wine dinners. • Check the bulk prep inventory
• Take temp logs of all of the reach-in/walk-in refrigerators and freezers
• Operate, maintain and properly clean equipment, including the deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. • Answer, report and follow the Executive and/or Sous Chef's instructions
• Ensure that food comes out simultaneously, in high quality and in a timely fashion •Break down proteins and portion them according to weight
• Work overnight and help banquet with any additional prep
• order produce, proteins, dry goods
• assist the sous chef and chef de cuisine with implementing new systems
• creating check lists and helping keep the standards of the kitchen.
• Restaurant Experience